Butternut Squash, Kale, and White Bean Soup

Didn't use the extra 2 cups of water, used 1/4 cup half-and-half instead of heavy cream, and pureed it in a blender instead. Worked out well

I loved the butternut squash pieces in the soup as I prefer a chunky soup for a main meal rather than a puréed soup. The leftovers were great for lunch the next day.

Delicious and hearty soup! A fall/winter favorite. Made it with cashew cream instead of dairy cream, highly recommend 👌

I added a splash of nutmeg for more flavor. Overall really good.

I kept the skin of the squash for more nutrients and doubled the chilly flakes. And instead of pumpkin seeds I just used the seeds from the butternut squash. In future I will also swap the water for broth. Overall love it though.

Very good, added hot Italian sausage. Next I’ll add ramen Noodles

Ok